Apple Pumpkin Streusel Muffins are like a cozy hug in muffin form. Soft pumpkin cake is mixed with tender apple chunks and topped with a crumbly streusel that adds just the right touch of sweetness and crunch. These muffins are perfect for fall, but honestly, I love making them any time I want something warm and comforting.
One of my favorite things about these muffins is how the apple and pumpkin flavors blend together. The pumpkin keeps them moist and a little spicy, while the apple pieces give a fresh pop with every bite. The streusel topping is my secret weapon—I always make a little extra so there’s a generous sprinkle on top that gets crispy in the oven.
I like to enjoy these muffins fresh, straight out of the oven with a cup of tea or coffee. They also make such a great breakfast or snack when you’re on the go. I’ve shared these with friends and family, and everyone always asks me for the recipe—there’s something about those soft, fruity flavors and that crumbly top that makes them extra special.
Key Ingredients & Substitutions
Pumpkin Puree: This keeps the muffins moist and adds natural sweetness. Canned pumpkin is best, but you can substitute with homemade pumpkin puree or even sweet potato for a twist.
Apples: Fresh, peeled, and finely chopped apples bring a juicy texture. I like Fuji or Gala for their sweetness. If you want, you can use pears instead for a softer bite.
Spices: Cinnamon, nutmeg, and ginger create warm, cozy flavors. Feel free to add a pinch of cloves or allspice if you like more spice complexity.
Streusel Topping: Butter is essential for that crumbly texture. Cold butter cut into the flour-sugar mix creates perfect crumbs. You can swap butter for coconut oil, but cold butter works best.
How Do You Make the Streusel Topping Perfectly Crumbly?
The secret is to keep the butter cold and only work it into the dry ingredients until crumbly. Here’s how:
- Use cold cubed butter straight from the fridge.
- Cut it into the flour, sugars, and cinnamon with a pastry cutter, fork, or fingers.
- Stop once the mixture looks like coarse crumbs, with pea-sized bits of butter.
- Don’t overwork it, or it will become doughy, not crumbly.
Sprinkle generously over the muffin batter so it crisps up beautifully in the oven and adds that satisfying crunch on top.
Equipment You’ll Need
- 12-cup muffin tin – I recommend lining it with paper liners or lightly greasing to prevent sticking and make cleanup easier.
- Mixing bowls – You’ll need one large for wet ingredients and a medium for dry ingredients; I like glass or ceramic bowls because they’re sturdy and clean easily.
- Whisk and spatula – A whisk helps incorporate the spices smoothly, while a spatula is perfect for folding in the apples gently without overmixing.
- Measuring cups and spoons – Accurate measurements make your muffins turn out just right, especially for the spices and leavening agents.
- Pastry cutter or fork – To cut the butter into the streusel ingredients evenly, a pastry cutter or fork works best.
Flavor Variations & Add-Ins
- Swap apples for pears or chopped dates for different textures and flavors; they both work well with pumpkin spices.
- Mix in chopped nuts like walnuts or pecans to add crunch and richness—great for a more hearty muffin.
- Use cream cheese or mascarpone in the batter for an extra creamy, tangy touch—perfect for brunch or breakfast treats.
- Add a pinch of ginger or cardamom to boost the spice profile if you like more warmth and depth of flavor.
Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple (about 1 medium apple)
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, then 20-25 minutes to bake. Allow a few minutes for cooling before enjoying your warm, freshly baked muffins.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well blended.
3. Mix Wet Ingredients:
In a large bowl, combine granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract. Stir until the mixture is smooth and consistent.
4. Combine and Add Apples:
Gradually add the dry ingredients to the wet ones, gently folding with a spatula or spoon until just combined. Carefully fold in the chopped apples, making sure they’re evenly mixed without overworking the batter.
5. Make the Streusel Topping:
In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter, fork, or your fingers until the mixture looks like coarse crumbs.
6. Fill Muffin Cups and Add Streusel:
Fill each muffin cup about three-quarters full with batter. Generously sprinkle the streusel topping over each muffin, pressing lightly so it sticks.
7. Bake and Cool:
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve and Store:
Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Can I Use Frozen Apples in the Muffins?
Yes, but be sure to thaw and drain them well before adding to the batter to avoid extra moisture that could make the muffins soggy.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months.
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or any neutral-flavored oil like canola or sunflower oil. Avoid using butter in place of oil as it may change the texture.
Is It Okay to Omit the Streusel Topping?
Yes, the muffins will still be delicious without the streusel, though you’ll miss that signature sweet crunch on top. You can also sprinkle a little cinnamon sugar instead for a lighter topping.
